Melt the butter with the oil in a 28cm non-stick pan over a medium heat. Add the diced potatoes and cook until golden brown. Now add the bacon and toss with the potatoes until crispy. Crack the eggs into a large bowl and season with salt and pepper. Gently whisk the eggs with a fork then pour into the pan.

With a wooden spoon bring in the sides of the omelette to the centre to allow the uncooked egg to be evenly distributed and to coat the entire base of the pan. Freshly grate the cheddar over the eggs and cook for a further minute.

Heat 2T oil & fry shanks, in batches, for 4 to 5 minutes or until browned.
Place in large pot (or slow cooker)
Reheat remaining oil & add onion, rosemary and thyme. Cook for 3 to 4 minutes or until onion is tender.
Add port & simmer for 1 min.
Stir in stock, sauce and plum sauce.
Season with salt & pepper.
Add to shanks. Bring to the boil.
Fill smaller pot with boiling water
Place small pot on top of larger pot and place both inside DreamPot chamber. Leave for 6 hours
Serve with sweet potato mash with cabbage & carrots
Optional: Add 2 T worchestershire sauce with the plum sauce

Brown mince, garlic & onion.
Add grated celery & carrot and cook for 10 minutes. Add the soup, peas & corn and season with salt and pepper. Bring back to boil.
Place into casserole dish. Ideally leave to cool so skin can form.
Top with the mashed potatoes, sprinkle the cheese on top and bake in a 180oC oven for 30 minutes.
When it is just the 2 of us, then I cook the meat portion and set aside half to convert to a curried mince in a day or two by adding 1 teaspoon of curry powder and leaving off the potatoes & cheese!

Precook rice in a cup of boiling water for 5 minutes in microwave. Strain, rinse in cold water, set aside to dry as much as possible before using.
Combine soup and water. Set aside.
Cut cheese into 10 – 12 cubes. Set aside.
Combine rest except cheese including drained rice.
Form into 10 –12 meatballs.
Add cheese cube into centre of each ball
Place meatballs into soup mix.
Cover dish with lid, alfoil or baking tray
Bake @ 180oC for 1 hour
Serve with mash potatoes or rice

Add ¼ cup salt in ½ boiling water, stir until most if not all dissolved.
Add 1 cup of cool-cold water and then add chicken breast.
Marinate for 15 minutes. Rinse and pat dry
Bake in oven for 30 minutes

Cook chicken in microwave or as desired and set aside.
Shred chicken finely when cool. Set aside.
Cook onion garlic in water until soft.
Add tomatoes and peri peri sauce.
Cook 10 minutes or until sauce reduces.
Add chicken and beans, stir through and reheat.
Serve in hot taco shells with lettuce in the base, topped with peri peri chicken, chopped tomatoes and grated cheese.

* Peri Peri Sauce is an African chilli pepper sauce. You could use any chilli sauce you prefer.

HOISIN CHICKEN KEBABS

2 medium chicken breasts
1 jar of Hoisin Soy sauce
4 cherry tomatoes
2 zucchini
2 capsicum
Cut chicken into cubes about the size of the cherry tomatoes.
Marinate in half of the Hoisin sauce overnight in the fridge.
Cut vegetables into chunks about the size of the cherry tomatoes to ensure even cooking esp of the meat.
The vegetables can be cut ready upto a day before required to reduce stress at time of dinner preparations.
Thread one piece of chicken onto kebab sticks then alternate the vegetables with a piece of chicken in between.
(Works out to about 3-4 pieces of chicken per kebab).
Drizzle remaining sauce over kebabs before cooking a rest covered for 30 minutes.
Cook on hot plate, brush with sauce when turning

CHICKEN KORMA CURRY

with leftover BBQ chicken

1 chopped onion
1 garlic
1 carrot
¼ Cauliflower
Sweet potatoes
2 Tablespoon korma paste
1 Tablespoon Chutney (optional)
½ BBQ Chicken (or leftover lamb)
1 cup chicken stock
2 tablespoon sultanas and/or 1 apple
½ cup natural yoghurt (or thickened cream)
Par cook cauliflower florets in the microwave for 3 minutes in 1Tbsp of water. Set aside.
Cut & peel sweet potatoes into 2cm chunks.
Fry in oil on medium heat for 5 minutes.. Remove and set aside with the cauliflower.
In the same pan, sauté the onion and garlic.
Add korma paste and chutney then throw in any leftover chicken. Add stock and simmer gently for 25 minutes. It will thicken nicely. Add more water if too thick.
Now add the fruit and vegetables not already in the stock and then the yoghurt. Just bring to heat again for no more than 1 or 2 minutes.
Serve with boiled rice. You could top with a sprinkle of flaked almonds if desired. You can use leftover lamb instead of the chicken too!

Sauté the onion and capsicum, add carrots and other vegetables. Cook 5 minutes.
Add sauce ingredients. Add more water if too thick.
Now add chicken & pineapple. Just bring to heat again for no more than 1 or 2 minutes.
Serve with boiled rice.

Cover chicken in herbs and sprinkle with pepper.
Cook in a little olive oil until lightly brown both sides. (It won’t be cooked yet!)
Cover with parmesan cheese in the pan and then pour over the pasta sauce. Cover and simmer for 10 mins.
Tuck zucchini slices around the chicken. Add water to pasta sauce if necessary and cover with grated cheese.
Replace lid and simmer again for 15 mins.
Serve with cooked pasta and or salad and crusty bread.

Make up pancake mix and cook into thin pancakes.
Cook filling together in pan for 15 mins
Remove chicken and reserve 2/3rd cup juices.
Shred the chicken
Add to pepper and marg to sauce, cook and thicken with flour and then add cream
Add reserved stock to sauce and blend well.
Combine sauce, chicken and vegetables
Divide evenly onto pancakes
Roll up and place into lasagne tray.
Sprinkle tops with 100g grated cheese and the Parmesan cheese.
Cook in oven for 15 minutes.

Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Bring the chicken stock to a boil in a small saucepan.
Stir in the soy sauce and brown sugar until the sugar has dissolved.
Reduce heat to low; keep warm.
Heat several tablespoons of the chicken sauce in a skillet over medium heat.
Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes.
Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more.
Spread the chicken mixture evenly over the skillet; pour the beaten egg over top.
Reduce heat to medium-low and sprinkle with the snow peas.
Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
Divide the rice between two bowls and spoon the egg mixture evenly over top.
Pour additional chicken sauce over the rice to serve.

Preheat oven to 200oC
Place lemon inside cavity of chicken
Coat the chicken with half the oil, season with the salt and pepper
Place vegies in bowl with remaining oil and salt, toss to coat
Place chicken, breast side up into a baking dish, add vegies
Cook for 1 hour.

Still here in Alice Springs, once again we were to experience the fellowship and hospitality that is so common to Christians, the first was an invitation to dinner at Gill’s who is the Community worker here, there we also met Dr Joy Sandefur who is the Dean of Anglican students at Nungalinya College in Darwin which principally trains aborigines for ministry positions in their local communities. We started to do the work that the Ascension church here needed, mostly it is of building maintenance: painting, fixing door locks, erecting curtain tracks, replacing old guttering on one side of the church, fixing & installing a reticulating watering systems in the garden, pruning trees, mending fences, etc. Thankfully Richard and Julie (together with Richard’s sister Judy all the way from Wellington, NZ) arrived within a few days to gives us a much needed hand. It was great to have their company again. We had missed them since Coober Pedy. More fellowship dinners included a marvellous BBQ at Deb’s unique permanent site caravan home with this wonderful South African Ox tail casserole as an added bonus made by her friend, George. Another evening we invited Gill for dinner too, once we stopped asking her questions about her work in the community long enough to let her actually eat her dinner!

The Robbiebago

Our rig

G'day

This blog follows our Australian travels in an RV, the bus conversion, some recipes and other bits 'n pieces about our lives. I'd love to hear from you, so do feel free to make some comments and where possible I will return the compliment and visit your blog too!We have 4 grown kids and 2 delightful granddaughters. PS Robbiebago is named after Rob, who built our RV and we thought it'd be a fun name.

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